I receive numerous recipe requests, and those using salad shrimp have been in my inbox lately. Perhaps that’s because they are more budget-friendly than their jumbo-sized cousins, are sold cooked and ready to use and, of course, have a pleasing taste.
To satisfy readers looking for ways to use salad shrimp, I’ll share three recipes, including a shrimp and avocado sandwich that would make a nice and filling lunch. You’ll also find a shrimp Caesar salad recipe that would make a cool and tasty supper paired with a glass of white wine. My last recipe is a decadent one of sole fillets rolled and baked with a tasty shrimp mixture. It would be a nice dish to serve for Valentine’s Day dinner or another special occasion.
Before trying any of today’s recipes, read these tips on buying, storing and using salad shrimp.
Hand-peeled and machine-peeled shrimp
The fresh, cooked salad shrimp sold at many food stores in B.C. are a variety called pink shrimp. However, in stores, they are most often labelled hand-peeled shrimp or machine-peeled shrimp.
The more costly hand-peeled shrimp, as its name suggests, has been peeled by hand, creating an end product with a firmer texture, brighter pink colour and finer flavour.
Machine-peeled shrimp is less expensive to produce and cheaper to buy. However that more rigorous processing does steal some of the shrimp’s flavour, texture and colour. It’s still a good product, but a step down in overall quality from hand-peeled shrimp.
Buying and storing fresh shrimp
At the time of purchase, fresh, cooked salad shrimp should have a mild, sea-like aroma with no hint of ammonia, a sign they have been around too long. They go off quickly and should be used within a day. Keep them in the coldest part of your refrigerator. If the fresh shrimp were packaged in a plastic bag, transfer them to a bowl and cover before refrigerating. I have found that fresh shrimp do not store well in those plastic bags.
Frozen salad shrimp
You can also buy salad shrimp frozen, harvested from places such as Canada’s East Coast. Opt for bags where you can see that the shrimp are whole and individually frozen. Avoid bags where some of the shrimp are broken, clumped together and/or are covered with a greyish frost, signs they have not been handled or kept frozen properly.
Preparing salad shrimp for recipes
If you’re using frozen shrimp, the safest way to thaw them is overnight in a sided dish in the refrigerator. If there is excess moisture on the shrimp, whether thawed from frozen or fresh, pat dry with a paper towel before using. If you leave that excess moisture on the shrimp, it will water down and affect the taste of the dish you’re making.
Shrimp Caesar Salad
If you’re looking for a flavourful salad that could be served for lunch or dinner, try this combination of splendidly dressed romaine and delicious shrimp.
Preparation: 15 minutes
Cooking time: None
Makes: Four servings
1/3 cup mayonnaise
2 medium garlic cloves, minced
1 Tbsp lemon juice
1 Tbsp olive oil
1 Tbsp water
1 tsp Dijon mustard
1 tsp red wine vinegar
• splashes Worcestershire sauce and Tabasco sauce
• freshly ground black pepper, to taste
2 anchovy fillets, minced, or 1 tsp anchovy paste (optional)
1 medium head romaine, chopped, washed and dried
1 cup homemade or store-bought croutons, or to taste
300 grams cooked salad shrimp, patted dry
• Parmesan cheese, to taste
• lemon slices, for garnish
Combine the first nine ingredients in a large salad bowl. Now mix in the anchovy, if using. Toss in the romaine and croutons. Divide and mound the salad on four dinner plates. Top each salad with shrimp and some Parmesan cheese. Garnish each salad with lemon slices and serve.
Shrimp Stuffed Sole Fillets
This elegant dish can be put together reasonably quickly. For a fine meal, serve with tiny carrots with their tops, baby potatoes and asparagus or green beans.
Preparation: 20 minutes
Cooking time: 15 minutes
Makes: Two servings
For the shrimp filling:
5 oz cooked salad shrimp, patted dry and coarsely chopped
1 tsp chopped fresh dill
1 large egg white
1 small garlic clove, minced
1/4 cup dried breadcrumbs
• salt, white pepper and lemon juice to taste
Combine all ingredients in a bowl and use as directed below.
For the fish:
4 small (each about 2 1/2 to 3 oz) sole fillets
• salt and white pepper to taste
2 Tbsp olive oil or melted butter
1 tsp chopped fresh dill
1 small garlic clove, minced
1/4 cup white wine
• dill sprigs and lemon slices for garnish
Preheat oven to 375 F. Lay the sole fillets flat on a work surface and season with salt and pepper. Divide and mound an equal amount of the shrimp filling at the narrow end of each sole fillet. Roll up tight and place sole in a baking pan. (Fish can be readied to this point several hours before cooking. Cover and keep refrigerated until needed).
Combine the oil (or melted butter), dill, garlic and wine in a small bowl, and then pour over the fish. Bake sole 15 to 18 minutes, or until just cooked through. Set two sole fillets on each of two plates. Spoon the pan juices over top and serve.
Shrimp and Avocado Sandwich
Shrimp and avocado taste great together and that’s on display in this easy-to-make sandwich.
Preparation: 10 minutes
Cooking time: None
Makes: 2 servings
1 ripe medium to large avocado
• salt, pepper and lime juice to taste
4 slices white, sourdough or whole wheat bread
150 grams salad shrimp, patted dry
• mayonnaise, to taste
2 leaf or butter lettuce leaves
Quarter the avocado lengthwise, pull it apart and discard the pit. Remove and discard the peel; place the avocado flesh in a bowl. Using the back of a fork, coarsely mash the flesh and flavour with salt, pepper and lime juice.
Spread the avocado on one side of two bread slices. Top the avocado with shrimp and lettuce. Spread one side of the two remaining bread slices with mayonnaise. Set those bread slices on the shrimp-topped slices. Cut each sandwich in half or quarters and serve.
Eric Akis is the author of Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.
